Friday, January 17, 2014

Peanut Butter Cup Pudding

Peanut Butter Cup Pudding

This recipe is yet another twist on my family's favorite Dark Chocolate Protein Pudding. The inspiration for this version came from a large block of 70% dark chocolate that I received in a gift basket at Christmas.  Normally I would not have any trouble just eating a large amount of chocolate all on it's own, but this block was really big and every time I tried to cut a chunk off, it crumbled into tiny pieces.  I suppose I could have just gnawed on it, but unless the chocolate is in bunny form, I find that method a little gross.  So I figured I would melt it down and use it in a recipe.  And since I had recently bought some silken tofu and some organic coconut milk to try, I thought maybe I would combine the three and see what happened.  The result is a tasty pudding that is a bit smoother than my previous versions.  However, the chocolate flavor was a bit overpowered by the tofu and milk, so I decided to add the almond extract which was definitely an improvement.  I thought it was fine as is, but my chocolate loving daughter wasn't so sure, so I mixed her serving with some peanut butter.  I am so glad I did.  It was amazing. The pudding became rich and decadent, and since all I added was healthy all natural peanut butter, it was still fairly nutritious, and higher in protein and healthy fats.  Because this recipe makes a lot and I am obsessed with not letting things go bad in my fridge, I have been eating it for breakfast the last few mornings and it has been so much fun.  I guess I really do love chocolate more than most!

Peanut Butter Cup Pudding
some ingredients

about 1 pound (16 oz.) dark chocolate
1 pound organic silken tofu
1 can organic light coconut milk
1 C. all natural peanut butter
1/4 tsp. pure almond extract

Melt the chocolate over low heat in a saucepan.  Combine the tofu, coconut milk, peanut butter and almond extract in a blender or food processor until smooth.  Whisk in the melted chocolate until fully combined.  Refrigerate for at least two hours before serving.  Will keep in the fridge for about a week.

* the chocolate taste actually improves and intensifies after the first day or two!

ready for the fridge

my daughter's "dessert"

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